Name: Grilled Chicken Salad with Avocado and Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.5 ounces Chicken Breast (~70g); 1/4 medium Avocado (~50g); 1/3 cup cooked Chickpeas (~50g); 2 cups Mixed Greens (~60g); 5 Cherry Tomatoes (~75g); 1/2 cup sliced Cucumber (~52g); 1.5 teaspoons Extra Virgin Olive Oil (~7g); 1 tablespoon Lemon Juice (~15g)

Grilled Chicken Salad with Avocado and Chickpeas

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Avocado and Chickpeas

Enjoy a refreshing and balanced lunch featuring tender grilled chicken, creamy avocado, and protein-rich chickpeas atop a bed of mixed greens and crisp vegetables, finished with a zesty lemon-olive oil dressing.

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NUTRITION

Protein

29.3g

Fat

19g

Carbs

27.3g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Chicken Breast (~70g)

1/4 medium Avocado (~50g)

1/3 cup cooked Chickpeas (~50g)

2 cups Mixed Greens (~60g)

5 Cherry Tomatoes (~75g)

1/2 cup sliced Cucumber (~52g)

1.5 teaspoons Extra Virgin Olive Oil (~7g)

1 tablespoon Lemon Juice (~15g)

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PREPARATION

1
Preheat a grill or grill pan over medium-high heat.
2
Season the chicken breast lightly with salt and pepper. Grill for about 5-6 minutes per side until cooked through and the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.
3
In a large bowl, combine the mixed greens, halved cherry tomatoes, and cucumber slices.
4
Add the chickpeas and avocado (cut into cubes) to the bowl.
5
Prepare the dressing by whisking together the extra virgin olive oil and lemon juice. Season with a pinch of salt and pepper, to taste.
6
Toss the salad with the dressing and gently mix in the sliced chicken.
7
Serve immediately and enjoy your nutritious, satisfying lunch.